Ingredient Info: Suet and bone marrow are sold at some upscale supermarkets. To make sure your market carries both, be sure to call ahead. You may need to special-order the items. Red miso (sometimes labeled aka miso) can be found in the refrigerated Asian foods section of some supermarkets and at natural foods stores and Japanese markets.

Preparation

Back to the grind:

To make this burger,
the meats, suet, and marrow must be ground.
There are three different ways to do this.

1 Have the butcher grind the meats. Ask
your butcher to cut all trimmed meats into
3/4-inch pieces, chop the suet and marrow,
and grind everything into 1/16-inch pieces.

2 Use a meat grinder.

3 Use a food processor. Cut all trimmed
meats into 1/4-inch pieces. Chop the suet
and marrow. Freeze until partially frozen.
Working in batches and using on/off
turns, grind into 1/16-inch pieces.

Combine all ground meats, beef suet, and
bone marrow in large bowl and mix lightly
with fork. Add miso mixture and stir
lightly just to incorporate (do not overmix).
Divide meat mixture into 8 equal portions.
Form each portion into scant 4-inch-diameter
patty. Sprinkle both sides of
patties generously with salt and pepper.

SELECT LATEST REVIEWS

Absolutely delicious--worth the work and the expense for a birthday treat!

eamoran from Galway, NY / 04.11.12

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This is an exceptional burger, however it is expensive and a lot of work. Not exactly the hot dogs and hamburger meal for the kiddies. For those who do not live in a place where marrow is commonly found, a suitable substitute is pate de foie gras (believe it or not, actually easier to find). I recommend eating this with minimal add-ons. The flavor carries itself. One other note - barbecue with a dimple in the middle and immediately season after cooked to medium.

bethchinn from Ashburn, VA / 07.22.11

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Fabulous!! Not an everyday burger from an expense and a health standpoint but really delicious and worth it as a splurge. I didn't make the pickles and ketchup and didn't put anything on the burger; it needed nothing else.

eamoran from Galway, NY / 05.02.11

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This burger was
fantastic. My
husband claims it is
the _best_ burger he
has ever eaten. I've
made it 3 X already
and it is part of my
permanent set of go
to recipes for
special occasions.
Yes, it's a lot of
work (I hated
cleaning up the
grinder but that
would be true of any
recipe using the
grinder... it's
messy.) This is not
a burger for a quick
mid-week meal unless
you make them up
ahead and freeze
them.
Bone marrow,
especially from
grass-finished beef,
is an excellent
source of vitamin K2
(MK-4). This is the
vitamin that tells
calcium to go to
your bones instead
of your vascular
system.
I made the burgers
as the recipe said
but skipped the
pickles and katsup
plus used
store-bought buns.
It was still the
best burger ever.

A Cook from SF Bay Area, Ca / 10.15.10

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This was awful. So excited to try it
too. Went to my butcher and got all
the meats, marrow and fat. Ground it
and I was left with grainy burgers,
made with $40 of meat. Good old ground
chuck from the butcher is SO MUCH
BETTER, 1/4 the price and 1/8 of the
time.

Toddrobsmi1 from Sparta, NJ / 10.06.10

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Amazingly delicious and worth all the
fuss. Luckily supermarkets in Florida
carry "bones for marrow" as well as
suet and the various cuts of beef.

terrybradley from Ocala via Hopkinton, Ma. / 09.23.10

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These were good, but entirely too much work both in tracking down the ingredients and in prep. Next time I will make the pickles and ketchup- pickles are especially good, and either do my own ground chuck or buy some fresh ground chuck to make them.

A Cook from Peoria, IL / 09.08.10

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OMG - this is enough to make me cancel my subscription to Bon Apetit! Who has the time and ingredients to actually make this burger? Not to mention the terribly fatty ingredients. Since it was the cover illustration for Sept., I eagerly looked for the recipe. But I wouldn't make this version.

A Cook from Radnor, PA / 09.08.10

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No Bueno, I'd rather have a peanut butter and jelly on a flour tortilla.